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Tangy Prawns Bake
A tangy Australian-style prawn bake with sweet potato, zucchini and pumpkin, finished with macadamia nuts and tomato relish, served over jasmine rice.
Ingredients
Instructions
Season the prawns and braise them over medium-high heat until well browned, about 9 minutes.
Add the sweet potato, zucchini and pumpkin, cooking until softened, about 7 minutes.
Stir in the macadamia nuts and tomato relish for 4 minutes.
Cook the jasmine rice separately and fluff with a fork.
Let the prawns simmer gently for about 13 minutes so they stay tender and the flavors meld.
Taste and adjust the seasoning.
Serve hot over the jasmine rice, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
